Chop the rhubarb and whizz in food processor to a pulp.
Press this through a sieve into a glass or ceramic bowl that will fit over a saucepan containing simmering water.
Add the freshly squeezed orange juice and the zest as well as the grated ginger.
Add the eggs and stir this continuously.
Add the sugar and keep on stirring.
Add the butter chopped into small pieces.
You want to get this to the point where the curd coats the back of your wooden spoon. Remember it will set up more as it cools in the jar.
Pour the curd through a sieve to remove any egg and other bits and pieces.
Spoon into sterilised jars.
Store in the fridge and use within a month.